Henri and Gilles Buisson, Saint Romain Certified organic by Ecocert
Frédérick, (oenologist) and his brother Franck (commercial) are the eighth generation of Buisson vignerons at this estate. Their grandfather Henri began bottling his own production as early as 1947 when Saint Romain achieved its own AOC status. In the 1970s, his son and the boy’s father, Gilles began farming using an organic approach. In 2009, the estate became Ecocert certified and the brothers produce an experimental natural/zero sulphur cuvée each vintage (‘Absolu’). The philosophy is one of hard work in the vineyard, indigenous yeast fermentations only and a low intervention approach in order to maximise the terroir-expresson and to produce balanced wines that have the capacity to age well.
The vineyards of Saint Romain are often overlooked since they are located to the west of some of the most famous vineyards of the Cote de Beaune and are somewhat isolated in a valley tucked away on the road that runs from Meursault and Volnay through Auxey Duresses and then on to Saint Romain. This appellation, however, deserves considerably more attention as the exposure of the vineyards is excellent, the slopes are steep and the soil is a mix of clay, limestone and marne. The slightly cooler temperatures result in a longer growing season and wines that carry a pleasant and refreshing level of acidity. The Buisson domaine is a fine source of terroir-expressive wines that offer outstanding value.
‘The name of the lieu-dit of ‘Sous la Velle’ means ‘under the village’. This vineyard is directly opposite Sous Roche on the other side of the amphitheatre. This side of the valley is known for Chardonnay and Buisson’s 50 year old vines are grown on the clayey soils over a marl-stone base. Vine age 60+ years. The bunches are 50% destemmed and lightly crushed. Twelve months in French oak, 10% of which is new, the remainder in oak of one to six passages.
Quite intense and aromatic on the nose, with aromas of white flowers to the fore as well as yellow fruits, toasted bread and acacia honey. Dry, medium to full-bodied, with racy acidity. This will broaden and fatten out with bottle age and complements rich food like river fish in creamy sauces, strong soft cheeses like Epoisses.’ Claire